PUB474 Week One Info 2007

8/8/2019 PUB474 Week One Info 2007

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PUB474 Semester 1 2007 1

School of Public Health

PUB474 Food StudiesWeek One Unit Information

Staff

Unit Coord ina tor/Lec turer Kerryn Dowd ing

Room O-D624

Office Hours

(Stud ent c onsultation)

Mo n 2.30 - 4.30pm

Tue 1.30 - 5pm

Wed 9.00 - 4pm

Fri 8.30 - 12pm

Phone 3138 8202

Fax 3138 3369

Email k.d owd [email protected] u.au

Tuto rs Selm a Libe rato , Rac hel Zabel

Unit Web site (Blac kboard ) www.blackboard.qut.edu.au

Tec hnic a l Support Tuye t Le

Phone 3138 5654

Email tb [email protected] u.au

Unit Information

Timeta ble informa tion Please refer to the tim eta b le informa tion availab le

from your personal profile on QUTVirtual

Prerequisite units None

Communication with Staff

For enq uiries about this unit, con tac t your lec turer or tutor by em ail or pho ne. Sta ff

w ill end ea vour to respo nd w ithin two w orking d ays. All staff will be a va ilab le for

stud ent c onsulta tion o n an a s need s basis. Plea se em ail or phone to a rrang e a

suitable time.

For enq uiries about your course, contac t the School o f Pub lic Hea lth Student

Ce ntre a t 3138 3368, em a il [email protected] u.au, or refer to the 2007

School o f Pub lic Hea lth Stud ent Guide .

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Rationale

To fulfill the ir needs as future p rofessiona ls w orking in food a nd nutrition rela ted

areas, students explore the nature of foods and its constituents, studying the

underlying scientific principles related to the manufacture, preservation,

d istribu tion and the final p rod uc tion of food item s for consum ption.

AimsThis unit aims to he lp students to d ev elop a sound und erstand ing of the basic

scientific principles of the food supply, and their application to both commercial

and do me stic fo od produc tion tec hnique s.

Objectives

Throughout a ll aspec ts of this unit sensitivity to a nd an und erstand ing of cultura l

and gend er-rela ted issues w ill be d em onstrate d as app rop riate . At the c om p letion

of this unit students should be ab le to :

1. ap p ly basic sc ientific p rinc ip les to the p rep a ra tion a nd e va luation of food s2. demonstrate appropriate skills and techniques in carrying out practical

exercises in a sc ien tifica lly sound , sa fe a nd hygien ic m anner

3. demonstrate sound managerial principles and skills in organising, conductingand e va luating the results of the food p rep aration w orkshop s

4. de mo nstrate an understanding o f food science and tec hnology p rinciplesused in the p rod uction o f co mm ercial food produc ts.

Teaching Approaches

Theo ry and p rac tice are integrated in the 5 conta c t hours pe r w ee k linking

lectures, workshop exercises and the interpretation of experimental data.

In this unit the on-line teaching site will be used for posting important documents,

notices, and lecture notes.

Prev ious fee dback for this unit has ind ica ted tha t w orkshop ac tivities and d iscussion

a re a va luab le com pone nt of the c ourse. How ever, w ee kly workshop assessm ent

item s p lac ed a la rge loa d o n students. Subseq uen tly, the w orkshop a ssessm ent

has be en review ed to incorpo rate this feed ba ck.

Forma l op po rtunities for feedba ck will be ava ilab le a t the end of sem ester via the

online Stud ent Eva lua tion of Unit (SEU) a nd Stud ent Eva lua tion of Teaching (SET)questionna ires. In ad dition, stude nts a re enc ourag ed to c ontribute verba l

fee dback during the sem ester to the ir tutors or the unit coo rd ina tor.

Unit Costs

Students in PUB474 are req uired to p rov ide the m selves w ith adeq ua te p rote c tive

c lothing (reg a rde d as a 'tool of the trade ') as desc ribed in the Schoo l of Pub lic

Hea lths Hea lth and Sa fety Guide lines, spec ifica lly: a c lean a nd safe lab oratory

coa t and c losed -in, non-slip foo twea r. For further deta ils on unit costs refe r to:

http://www.studentservices.qut.edu.au/costs/calculate/how.jsp

http://www.studentservices.qut.edu.au/costs/calculate/how.jsphttp://www.novapdf.com/http://www.novapdf.com/http://www.studentservices.qut.edu.au/costs/calculate/how.jsp


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Unit Program

Wk Date LectureTopics

LectureReferences

WorkshopTopics

1 26 Feb 2 M ar

Intro to PUB474;

Foo d sele c tion &evaluation

OLT site ;

Ch 1 (Brow n)

No w orkshops in

we ek 1

2 5 9 M ar

Foo d sa fety,

p reserva tion &

regulations

Chs 3, 7, 8

FSANZ site

Workshop intro &

safety rules

3 12 16 M ar

Foo d p rep aration;

Che m istry of food

composition

Chs 5, 6;

Chs 2, 9, 10, 27

M easuring , Sensory

evaluations,

Beverages

4 19 23 M ar Eggs & gelatine Chs 13 & 19 Ca nd y

5 26 30 M ar Da iry foods Chs 11, 12, 28 Oils & em ulsions

62 5 Ap rPublic HolFri 6th

M usc le foods Chs 14, 15, 16 Eggs & gela tine

6 15 Apr MID SEMESTER BREAK

7 16 20 Ap r

Mid-semester

exam

All lec ture

m ateria ls up to

we ek 6 +w orkshops up to

we ek 5

Dairy foo ds

823 27 AprPublic Hol Wed 25th

Veg ies & f ruits,

PigmentsChs 17, 18, 19

M uscle food s

9 30 Ap r 4 M ayCe rea ls &

starchesChs 20, 21, 22; Legum es

107 11 Ma y

Public Hol Mon 7th

Baked goods; Chs 23, 24, 25, 26Veg ies & fruits,

Pigments

11 14 18 M ay Beve rages Ch 29 Ce rea ls & sta rches

12 21 25 M ay

Foo d p lanning;

Sum m ary: Effec ts

of food

processing

Ch 4

Baked g ood s

13 28 M ay 1 Jun Review lec ture

M ake up w orkshop s

for Mo n 7th M ay, Wed

25th Ap r& Fri 6th Ap r

http://www.novapdf.com/http://www.novapdf.com/


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Assessment Items

Item Obje

ctive

Formative/

Sum m ative

Percen

tage

Due Date Desc ription

1. Workshop report& management

1-4 Form ative

&

Sum m ative

30 Rep ort due

one week

after

workshop

(weeks 8-14)

During w eeks 7-13

individua l wo rkshop

group s prepa re &

facilitate the discussion

of the w orkshop top ic

and then w rite a rep ort

to do cum ent & explain

wo rkshop outco me s

2. Mid-semesterExamination

1 & 4 Form ative

&

Sum m ative

20 17th April M ultiple choice

questions

3.

End of sem esterExamination 1 & 4 Sum m ative 50 As per thecentral

exam

timetable

M ultiple c hoice a ndm ini-essay style of

questions

100

Students MUST be available to undertake examinations at the time and placespecified for the examination during the central examination period (please refer tothe Academic Ca lendar and at any other time specified for an examination in thenotification of assessment requirements. Central Examinations are timetabled byStudent Business Services and are outside the control of the unit coordinator.

Requests for Extensions

Req uests for Extensions of time on the d ue da te fo r an a ssignm ent must be m ade

in w riting to the unit coo rd ina tor a t least 24 hours befo re the d ue d a te. Students

w ill be req uired to c om p lete a nd subm it suppo rting d oc um enta tion (suc h as a

doc tors certifica te, or a le tter of sup port from a c ounsello r).

Please Note:

Assignments must be prepared according to the guidelines in the publication The Written Assignm ent , which stud ents a re advised to p urchase from the Q UTbookshop.

Stude nts a re expec ted to use non-disc rim ina tory lang uag e at a ll tim es. A list of refe rences (as d istinc t from a b ibliog raphy) must be p rov ided a t the end

of ea ch a ssignm ent. A forma t rec om m end ed in the ab ove pub lica tion m ust be

used.

Plea se refe r to the Q UT Policy reg ard ing academ ic d ishonesty so tha t you a reaware of policy concerning penalties for breaching assessment rules.



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Academic Integrity

Academ ic d ishonesty, inc lud ing p lag ia rism , is a serious b rea ch o f QUT Student

Rules re lating to assessm ent. Plag iarism is taking and using a no the r pe rson s w ork in

an a ssignm ent w ithout a cknowled g ing the source, or co pying o r sum m arizing

another students w ork. All instanc es of academ ic dishonesty w ill be dea lt w ith in

accordanc e w ith the Unive rsity proc ed ures as deta iled in the M anual o f Polic iesand Proc ed ures (MOPP) and pena lties m ay b e imp osed under these p roc ed ures in

accordanc e w ith Stude nt Rule 29.

You are a lso refe rred to the ac adem ic integ rity kit w hich ha s inform a tion a bout

academ ic honesty and how to avo id p lag iarism . This can assist you in assignm ent

preparation.

Please note that it is the students responsibility to be familiar with the Student Rulesregarding assessment rules and responsibilities.

Copies of AssessmentStudents must retain a full copy of any assessment materials handed in and be ableto provide this in the event that assignments are lost or destroyed.

Review of Grade

During the course of a tea ching period students should d iscuss their progress in a ll

coursew ork exercises (inc lud ing exam inations w hich fo rm part o f p rog ressive

assessm ent) with relevant teaching staff, and c an e xpec t to be p rov ide d w ith a

clea r indication of the extent to which they have o r have not ac hieve d the

ob jec tive s set for ea ch a ssessm ent item .

Deferred examinationshttp:/ / www.qut.edu.au/a dmin/mop p/ Appendix/appe nd01cst.html# Rule33

(1) A student who, due to exce ptional c ircum stanc es beyond the student's co ntrol, is unab le to attend an examination a t

the p rescribed time m ay a pp ly in the ma nner prescribed by the registrar for a de ferred examination.

(2) The d ean determines the outc ome of an a pp lica tion for a d eferred examination.

App lica tions for deferred examinations should include the doc umenta tion deta iled below a nd should normally be

subm itted prior to or within three da ys of the exam ination date , depend ing on the circumstanc es, on the ap propriate form.

Deferred exam inations are not g ranted to c and idates who misread e xamination timetab les.

A de ferred e xamina tion is rega rded as a significa nt co nc ession to a student a nd, as suc h, will only be g ranted whe n a

properly doc umented and timely ca se is ma de by the ap plicant. Students should not expec t to be granted a n unlimited

numb er of d eferred examinations.

Students wil l rec eive written notic e of the outco me of their app lica tion including, where a pp ropriate, the da te, t ime,

ca mp us and forma t of the deferred e xamination.

Special considerationhttp:/ / www.qut.edu.au/a dmin/mop p/ Appendix/appe nd01cst.html# Rule36

(1) A student who believes that their performance in completing an assessment item has been adversely affected by

exceptional circumstances may apply for special consideration in the manner prescribed by the registrar.

(2) The hea d of sc hoo l de termines whe ther the ap plica tion for spe c ial conside ration should b e grante d.

(3) The fac ulty ac ad emic boa rd ma y spec ify the m anner in which spec ial consideration is to b e a pp lied to a n a ssessment

item.

(4) The un it co ordinat or dete rmines whe ther ad ditiona l marks for the assessme nt item should b e g ranted , and m ust do so in

ac co rda nce with any fac ulty aca dem ic boa rd determinations ma de in acc ordanc e with rule 36(3).(5) In this rule -

http://www.qut.edu.au/admin/mopp/Appendix/append01cst.htmlhttp://www.qut.edu.au/admin/mopp/Appendix/append01cst.htmlhttp://www.novapdf.com/http://www.novapdf.com/http://www.qut.edu.au/admin/mopp/Appendix/append01cst.htmlhttp://www.qut.edu.au/admin/mopp/Appendix/append01cst.html


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" hea d of school "me ans the hea d o f the sch ool in which instruction in a u nit is give n, or in the c ase of QUT internationa l

c olleg e, the d irec tor of studie s.

" faculty ac ade mic boa rd " includes the QUT international c ollege ad visory board with respec t to a program of non-awa rd

stud ies offered b y the co lleg e.

App lica tions for spec ial consideration, including the d oc umenta tion de tailed below, should normally be subm itted p rior to

or within three d ays of the exa mina tion or the subm ission of th e a ssessme nt item .

Students app lying for a deferred examination o r spec ial consideration on med ical g rounds must subm it a med ical

ce rtificate from a registered m edic al or denta l practit ioner.

In the ca se of an a pp lic ation for a d eferred exam ination, a state me nt that a stude nt wa s "not fit for dut y" will NOT be

ac ce pted . When a pp lying for spec ial consideration, a statem ent tha t a student is/w as suffering from a "med ical c ondition"

without supporting comments from the practitioner as to the effect of the complaint, will not allow full consideration to begiven to the student.

It is preferred that th e p ract itioner provides a state me nt on surge ry letterhead pa pe r, or alternatively, co mp letes the

forma tted m edic al ce rtificate printed on the reverse side of the a pp lication form.

Stude nts ap plying for a d eferred exam ination or spe c ial conside ration on othe r than m ed ica l ground s must sub mit with the

ap plication a statutory dec laration stating the d isab ility or exceptional c ircum stanc es which:

Prevente d o r will preve nt the stude nt from sitting for the exam ination in the c ase of an ap plica tion for a defe rredexamination; or

Affect ed th e stud ent's pe rforma nc e in the assessme nt item in the c ase of an ap plica tion for spe cia l conside ration.Stude nts should a lso supp ly any c orrob orative ev iden ce in supp ort of the ap plica tion.

Risk Assessment Statement

This unit will invo lve w orkshop c lasses tha t will be held in a foo d lab orato ry area .All stude nts w ill be req uired to a ttend the induc tion session a t the c om m enc em ent

of the sem ester whe re the safe ty precautions to b e o bserved w hile w orking in the

lab oratory w ill be outlined . Stude nts are required to read the la bo rato ry sa fety

manual and sign the form indicating that they have read and understood the

m ate rial c onta ined in the m anua l. Stude nts a re required to w ea r the p resc ribed

safety and hygiene clothing at all lab-based sessions. For the purposes of this

req uirem ent, stude nts m ust w ea r sa fe foo twe ar, a lab oratory coa t, and p rotec tive

head wear. Please direct any questions regarding safe working procedures to

Lynette Dup loc k, roo m O-D627.

Recommended Text Books

Brow n, A. (2004). Understa nd ing foo d : Principles and prep a ra tion. 2e. Southb ank,

Vic.: Thom son Lea rning .

Curtis, S. R. (2004). Lab manual for Browns Understanding food: Principles and

preparation. 2e. Southb ank, Vic .: Thom son Lea rning .

Other References

Freeland -Graves, J.H. & Pec kham , G.C. (1996). Found ations of fo od prepa ration.

6e. Eng lew ood Cliffs, NJ: Prentice Ha ll.

M cWilliam s, M . (2001). Foods: Experimental perspectives(fourth ed ition). Upper

Sadd le River, NJ: Pren tice -Ha ll, Inc .

Isaac , V. & Sm ith, D. (2000). Com prehensive cookery. Sydney: M cGraw -Hill Book

Company.

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